Matcha Mini Cheesecakes with White Chocolate Covered Strawberries
User Reviews
4.7
Matcha Mini Cheesecakes with White Chocolate Covered Strawberries
Description
The crust is prepared by combining crushed Oreo cookies with melted butter, pressed into mini muffin cups and baked briefly for structure. The cheesecake filling blends cream cheese, sugar, eggs, matcha powder, and vanilla until smooth but not overmixed for texture. After baking at a moderate temperature and cooling fully, the cheesecakes are refrigerated to set.
Fresh strawberries with stems are dipped in melted white chocolate, then placed atop each cheesecake, adding both visual appeal and a complementary flavor. The white chocolate lends sweetness and richness that contrasts with the slight bitterness of the matcha in the cheesecake.
If freezing is desired, the cheesecakes should be cooled without covering, frozen fully on a tray, then wrapped securely to maintain quality for up to three months. This ensures the texture is preserved and makes them suitable for preparing ahead.
Ingredients
For Crust
- 1 cup Oreo cookies crushed, 4.8 oz or 135 g
- 2 tablespoon butter unsalted, melted
For Cheesecake
- 16 ounce cream cheese 2 pkg, at room temperature
- ⅔ cup granulated sugar
- 2 egg at room temperature
- 2 tablespoon matcha green tea powder
- 1 teaspoon vanilla extract
For Strawberries
- 12 strawberries with stems on
- 1 cup white chocolate chips
Chocolate Ganache
- ¼ cup heavy cream
- 4 ounce semisweet chocolate chips
Instructions
- Preheat oven to 350℉.
- In a bowl mix together the oreo cookie crumbs with the butter. Divide the mixture equally into each cup in the pan and press down. Bake for 7 minutes.
- Reduce heat to 300℉.
- Add the cream cheese and sugar to the bowl of your mixer and mix until smooth for about 3 minutes. Add eggs one at a time and continue mixing. Add matcha green tea powder and vanilla extract and mix until fully incorporated. Do not over mix.
- Spoon cheesecake batter into each cup and fill to the top. There should be enough batter for all 12 cups.
- Bake for 20 minutes. Remove from oven and let cool completely. Refrigerate cheesecake for a couple hours.
- Place the white chocolate in a microwave safe bowl and melt it in the microwave in 30 second intervals. After each 30 seconds stir the chocolate. Mine took about 1 min and 30 seconds to melt. Dip each strawberry in the white chocolate and carefully place over top of each cheesecake.
- In a small sauce pan add the heavy cream, chocolate chips and cook it over a double boiler over boiling water until smooth and warm. You will need to stir occasionally, this won't take long to make, under 5 minutes. Let cool completely. Drizzle some chocolate ganache over strawberries. (This step is optional)
Notes
- To freeze, chill the cheesecakes uncovered on a tray until fully frozen, then wrap tightly in plastic wrap and aluminum foil for storage up to three months.
- Allow the white chocolate to cool slightly before dipping strawberries to prevent melting the fruit or causing drips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 1cheesecake | |
| Calories | 374kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 63mg | 21% |
| Sodium | 266mg | 11% |
| Potassium | 251mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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